[vc_row][vc_column][vc_column_text]Jackfruit is all the rage in vegan circles and a great idea for anyone who wants to eat less meat for whatever reason. It’s meaty texture makes it the perfect cholesterol free alternative to pulled pork but it can be used in curries and all sorts of savory dishes. Only Natural has just received delivery of Jackfruit and we thought you’d like a great recipe to try it out! Make a simple barbecue style sauce (or indeed use an additive free commercial one if you’re in a real hurry!).  This vegan pulled pork is really rather good and the smoky barbecue dressing is delish and I think would work really well with roast veg or meat![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_column_text]


1 tin of young Jackfruit Pieces (preferably in water, certainly not in syrup)
4 tbsp Tarmari, Liquid Aminos or Soy Sauce
2 tbsp Tomato Purée
2 tbsp Cider Vinegar
1 1/2 tbsp Smoked Paprika
2 Cloves Garlic, finely chopped
1 tbsp Maple, Agave Syrup or other liquid sweetner
2 tbsp tasteless oil (such as steamed coconut oil) plus 1 tbsp for frying
4 tbsp water[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space height=”48″][vc_single_image image=”10651″ img_size=”full” alignment=”center” style=”vc_box_border” border_color=”green”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


1. Take jackfruit pieces, rinse well and shred to a pulled pork texture by hand removing any seeds and tough pieces as you go. Set aside while you make your barbecue sauce.

2. Combine all other ingredients except for the oil for frying and mix sauce well with the shredded jackfruit.

3. Heat 1tbsp oil in a non stick pan and fry the mixture for 3 to 5 minutes until the jackfruit has started to caramelise but the sauce hasn’t become too dry.

4. Try it with homemade coleslaw on a bun or with baked potatoes or as I did topped with avocado.[/vc_column_text][/vc_column][/vc_row]